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Baked Eggs with Ricotta and Kale


I took a week off from this blog.  And the only thing I have to show for it is this super basic and easy recipe for Baked Eggs with Ricotta and Kale. I had plans to get all ready and caught up for the new year. I didn’t follow through with them. But, I did eat a mountain of chocolate and I’m ready to get back to my regularly scheduled program. We took our chickens to a real farm. They were plenty happy on our side yard but I think our neighbors are happier without them there.  They were pretty loud. 

So, I haven’t really been eating eggs lately.  Ben buys them though so I had some for this recipe.

There’s nothing all that special here.  Just a classic combination of some of my favorite foods (kale, eggs, and cheese). Sometimes the most simple meals are the most satisfying. This year has been hard in a lot of ways.  I’m ready to move on!

Baked Eggs with Ricotta and Kale

Yields: Makes 2 servings.

  • 10 oz. chopped kale
  • 2 tsp. chopped garlic
  • ¼ cup (28 g.) lite ricotta
  • ¼ cup (28 g.) crumbled feta
  • ½ tsp. dried lemon peel
  • 4 large eggs
  • ¼ cup (about 6) grape tomatoes (chopped or sliced)
  • Kosher Salt and fresh ground Pepper (to taste)
  • Cooking spray
  1. Preheat your oven to 350°F. Place two small oven safe bowls on the oven as it heats.
  2. Coat a large skillet with cooking spray.
  3. Add the kale and sauté over medium high until wilted down and soft.
  4. Add garlic and a little salt and pepper to taste (about ¼ tsp each).
  5. In a small mixing bowl stir to combine the ricotta, feta, lemon peel, and a pinch of salt and pepper (about 1/8 tsp. each).
  6. When oven is hot remove bowls and place them on a cookie sheet.
  7. Divide the kale in half and fill each bowl with the kale.
  8. Make two wells in each bowl of kale and crack an egg into each well (2 eggs per bowl).
  9. Divide the cheese mixture in half and dot each kale-egg bowl with the cheese.
  10. Bake the eggs for 20 to 25 minutes (until eggs are cooked to your liking and cheese has started to brown).
  11. Top the bowls with the tomatoes and EAT!!!
  • Preparation time: 10 minutes
  • Cook time: 40 minutes
  • Total time: 50 minutes

See you next year!


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